1 1/2 cups granulated sugar
3/4 cup brown sugar
2/3 cup milk
dash of salt
2 tbsp. butter
2 tbsp. marshmallow creme or fluff
4 tbsp. peanut butter

Cook sugars, milk and salt to soft ball stage (234-240°F on candy thermometer).

Remove from heat; add butter, marshmallow creme and peanut butter.

Beat until thickened; pour into pan to harden.

Cut into squares while warm.

Cooks Note: Use of a candy thermometer is recommended.

Makes 25 pieces.